We are immensely proud of the organic beef that we rear on our farms in Staffordshire and the Cotswolds. High welfare standards and a dedication to rearing our animals slowly at pasture are central to our ethos. We firmly believe that our organic approach produces beef that is exceptional to eat, and ours is dry-aged for a minimum of 28 days for optimal flavour. It is when dishes such a this are presented at the table that our farmers can truly take great pride in what they do. Below we share some tips and tricks for cooking our favourite cut of beef on the barbecue.
For more of our favourite summer recipes that celebrate the very best of the season, why not download our latest downloadable eBook which contains seven new and delicious recipes to try at home.
METHODDIFFICULTY: Medium 10 MINS
The trick for getting this dish right lies in preparing ahead and getting your barbecue nice and hot. Take your steak out of the fridge a good hour before you are going to cook it in order to bring it up to room temperature. Season each side well and smother evenly with a thin coating of grapeseed oil or beef dripping. Add any dry rubs or crushed spices at this stage too should you wish.
Make sure your barbecue is piping hot before placing your steak onto the grills. The aim is to achieve a lovely dark crust on the outside while ensuring that the meat is deliciously moist inside. However, if the barbecue is too hot, the meat will burn. If this is the case, move the steak to an outer part of the grill and turn regularly to avoid any burning.
Once the steak is seared on all sides, move it to a cooler area of the barbecue and close the lid. Cook for 3-4 minutes on one side and then flip and repeat.
When the beef feels soft but a little springy (similar to the fleshy part of your thumb) remove it from the heat and set aside to rest for a good 10-15 minutes.
Once rested, slice parallel to the bone and serve with delicious salads, grilled vegetables and our chimichurri sauce.
To further master the art of both butchery and cooking with meat, why not join us for a course at our COOKERY SCHOOL.